Karen's Mexican Pasta

[Karen]

Karen's Mexican Pasta

1 bag of smooth Penne or Mostaccioli pasta raw un-cooked can even use Vermacelli (the type that comes in small coils) or 2 7.5 oz bags of La Moderna Vermicelli Pasta Noodles
1 18oz can of stewed tomatoes
1 medium onion
1/2 lb of lean ground beef, chicken or turkey or even no meat at all.

In one skillet brown ground beef and onion till well cooked.

In a large skillet of even large stock pot, cover bottom with about 3 tablespoons of oil and heat when hot add raw pasta and lightly brown.

Then add the can of diced tomatoes and add water till pasta is just covered with water.

Then add salt and pepper and a couple of dashes of chili flakes, add the browned meat and let simmer till no more water and pasta is tender.

You can heat up some refried beans to serve on the side and flour tortillas also you can make an avocado, onion and tomatoes salad to serve with also.

[Karen]

Tonight we changed this up and went with an Italian flare.

1 bag of Vermicelli (the type that comes in small coils)
1 16 ounce can diced tomatoes
1 small 4 oz. tomato sauce
1 medium onion
Half of a bag of frozen Armour original meatballs.

In a large skillet of even large stock pot, cover bottom with about add about 4-5 tablespoons of oil and sautéed onion till clear. Then added the uncooked Vermicelli and stir and allow the pasta to start to turn brown, then add the can of diced tomatoes and sauce and add water till pasta is just covered with water.

Then add salt and pepper and a about 1 tablespoon of Italian seasoning.
Heat up meatballs in microwave oven so they are just warm and add to pasta and allow to cook till pasta is tender and no water is left.